Flaxy Chocolate & Banana Muffins

I grabbed a bag of 8 super ripe bananas yesterday (for $1) and new they would need to hurry themselves into smoothies or baked goods if they had any chance of survival. After scouring muffin, cookie and bread recipes, I found one chocolate chip banana muffin blog post that I was eager to replicate. Almost all of the cake-like recipes out there call for tons of oil and flour. Luckily, I had stumbled upon a recipe that not only kept the flour choice exclusive to whole wheat, but substituted in some oat bran as well. Party city, right? Stay with me.

There are still sugars of the white and brown (white-suntanned) variety and a bit of oil in this recipe. However, I knew that some of these muffins would be going in the freezer until we head out for Disneyland, so they couldn’t all be super healthy and sugar free. Otherwise, I’d be the only one eating them.

I didn’t plan on trying these guys, they aren’t on my clean eating plan. That didn’t stop me from turning them into my morning snack though. At least I know I got in some fiber, right? Oh, I didn’t mention, this recipe also contains 2/3 CUP(!!!) flax meal. Yowsa. They are so good you guys, so good. Both kids had two servings and I’ve had to dodge the kitchen all morning to avoid coming in contact with the chocolate chippy baked balls of heaven.

As you know, I love my donut pan. This recipe made two dozen muffins, plus 9 fauxnuts. I plan to tote the fake donuts along on pass them to the back of the van during our drive down to Anaheim. There are a lot of ingredients, so be warned. The results are totally worth the effort though!

First mix your dry ingredients, then Mix your wet ingredients together, leaving out the bananas. Smash your bananas in a separate bowl before adding them to your wet ingredients. Combine the wet into the dry and gently stir. Carefully fold in chocolate chips or nuts.